Loaded Potato Pockets
Have you ever had a Hot Pocket? I haven’t so I don’t know if these compare. What I do know, is that they taste good. You could even just make the filling and eat it without the pocket if you are trying to avoid carbs or gluten. The filling is the good stuff! I can’t say this recipe is quick and easy. It could be. You could use frozen potatoes, pre-packaged bacon bits, and heat up some frozen broccoli in the microwave. I don’t think it would taste as good so I wouldn’t suggest you go that route. If your family likes a good baked potato and you want to try something new, give this recipe a try.
I am not a super-star bread recipe girl. I do not re-invent the wheel when it comes to bread. The recipe I used for the pocket comes from a fabulous cook and blogger melskitchencafe.com If you haven’t been to her blog, GO! She is AMAZING. Her recipes are spot on, you can’t go wrong. I used her Buttery Cornmeal Crescent Roll recipe for the pocket. She also uses this recipe for a pocket meal she calls, “Chicken Pillows with Creamy Parmesan Sauce.” That sauce is oh so dreamy. It is delish!!
Loaded Potato Pocket
Buttery roll stuffed with potatoes, broccoli, bacon, and cheese.
Ingredients
- 5-6 medium potatoes cut into small pieces
- 1 pkg bacon cut into bite size pieces
- 1 crown broccoli cut into bite size florets
- 1 pkg cream cheese softened to room temp
- 1 tsp garlic salt
- 1/2 tsp pepper
- 1 cup cheddar cheese shredded
- 2 Tbls melted butter
Instructions
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Preheat oven to 375 degrees Fahrenheit.
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In a medium sauce pan, boil potatoes for about 15 minutes, until a fork can be inserted. Drain.
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Steam the broccoli for 8-10 min, until a fork can be inserted.
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In a frying pan, cook the bacon until crispy. (I trim a lot of the fat off mine so I use the entire package)
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Once everything is prepared, mix all the ingredients together in a large bowl. Adjust the seasoning for your taste.
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Divide the dough into 2 pieces. Roll the dough measure about 20 inches by 13 inches. Cut that piece into 12 pieces.
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Place about 1/4 -1/2 cup of the mixture on the smaller pieces of dough and fold like a burrito.
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Place on a baking sheet lined with parchment paper.
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Brush with melted butter.
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Bake for 20 minutes, until golden brown.
